ALPHA TOLMAN
Raw Cow's Milk
Alpine-Style
Aged 8-12 months
Jasper Hill Creamery, VT
Alpha Tolman is named for a philanthropic dairy farmer who built the Greensboro library in 1900. Alpha's grandfather, Enoch, was one of our town's original settlers. His namesake cheese is made in our satellite creamery, located within the Vermont Food Venture Center in Hardwick, VT - a facility designed to incubate value-added projects and enrich our agricultural economy.
Sensory Notes: Alpine cheeses like Appenzeller inspire the recipe for this Jasper Hill Creamery original. Alpha Tolman has a buttery, fruit & nut flavor when young, developing bold meaty, caramelized onion flavors as it matures. The texture is dense and pliant, easily portioned and ideal for melting.
Pairing and Service: The texture, aesthetic, and flavor make Alpha Tolman an ideal choice for fans of Appenzeller (or fondue!). Try pairing with a robust ale, plummy red wine, or onion jam. For a satisfying meal, follow the lead of Swiss/French raclette – melt onto a plate of fingerling potatoes, cured meat and natural sour pickles.
KINSMAN RIDGE
Unpast. Cow's Milk
Aged 3-5 Months
From Landaff Creamery, NH aged at the Cellars at Jasper Hill Farms, VT
Deb and Doug Erb's debut cheese, Landaff, was designed with approachability and versatility in mind. They aim for something more daring with this second creation; Kinsman Ridge is inspired by funky French tommes like St. Nectaire, a style that's enviably more common in Europe than on this side of the pond.
Sensory Notes: Kinsman Ridge is a semi-soft, tomme-style cheese with aromas of fresh butter, forest and cured meat. Young wheels are washed with brine before a natural, mottled rind is cultivated. As it matures, Kinsman's interior transitions from smooth and firm to a giving and creamy consistency. Flavors are rich, savory, and softly floral, with hints of roasted artichoke and asparagus.
Pairing and Service: Kinsman's rustic appearance and decadent texture make it a perfect choice for a composed cheese board or plate. Try pairing with a Sauvignon Blanc, wheat beer, or saucisson sec. Though mottled in appearance, the cultivated, mixed rind is delicate enough to be palatable and does not need to be removed before portioning.
MT. ALICE
Past. Cow
3-5 weeks; bloomy rind, Camembert style
Von Trapp Farmstead
This bloomy rind Camembert-style cheese is an elegantly smooth milky delight composed of our organic pasteurized cows milk and aged for three to five weeks. Mt. Alice is named after the peak southeast of the farm. Creamy, sweet, and buttery.
MITICA SARDO
Pasteurized Sheeps Milk,
Semi-hard, 8 months
Sardinia, Italy
This semi-hard sheeps milk cheese from Sardegna is made in the style of Fiore Sardo. Since the island has more sheep than people, its inhabitants tended to be shepherds with generations of cheesemaking experience. The producer of Mitica Sardo has been making cheese since 1962. Nutty and a bit sharp with a great depth of flavor, Mitica Sardo maintains its moisture through an age of 8 months.
LA TUR
Past. Cow, Goat, and Sheep Milk
Aged 3-5 Weeks
Piedmont, Italy
La Tur is a straw-colored, creamy, soft mid-aged cheese made from cow, sheep and goat
milk. The taste is mild when fresh, becoming stronger with age. The idea of La Tur – “Little Tower” –originated from the hundred towers built around the Alta Langa land during the Middle Ages to defend the village against invasions.
La Tur exemplifies the tastes of the traditional Alta Langa land. The three milks are blended together in such a harmony that does not allow one flavor to overwhelm another. The tangy taste of goat milk and the strong one of sheep milk are well combined with the sweetness of cow's milk cream.
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